Rose Cologne bar (Roses)

Blend the white chocolate with the matcha tea and natural rose aroma using a hand blender.

Keep in the oven at 40°C.

For portioning, lower the mixture to 32°C and add the cocoa butter.

Mix together the white chocolate with the green tea and the natural rose aroma in a food processor.
Keep on the hob at 40ºC.
To pour, lower the mix temperature to 32ºC and add the Magic Temper cocoa butter.
Prepare the chocolate bar moulds at a temperature of 20-24ºC.
Pour in 100 g of the chocolate, green tea and roses mixture into each bar mould. Add a few pieces of crystallized rose.
Place in the refrigerator for about 15 minutes and then leave at room temperature.
Remove from the mould.